Turtle Cheesecake Trifles
Cookie Truffles/Pops
Yields 24 pieces
Prep time: 15 minutes
Chill time: Several hours
INGREDIENTS
1 package (16-18 ounces) chocolate sandwich cookies*
1 package (8 ounces) cream cheese, softened
1 package (12 ounces) semi-sweet chocolate**
3 tablespoons vegetable shortening
Assorted sprinkles, nuts, diced candied ginger or icing
*Tip: For flavor variations, try lemon sandwich cookies, vanilla wafers or gingersnap cookies. Add 1/2 teaspoon lemon extract to the lemon cookie and cream cheese mixture for bolder flavor.
**Tip: For dipping, substitute white chocolate chips for the semi-sweet if desired. Or, use colored candy melts.
INSTRUCTIONS
Process the cookies in a food processor until fine crumbs form.
Add cream cheese and process until completely incorporated.
Using a small cookie scoop or tablespoon, divide the mixture into 24 balls, then roll each between your hands to smooth and shape.
Place on a parchment or waxed paper-lined baking sheet. Freeze until solid, at least one hour or up to several days.
Melt chocolate and shortening in a microwave safe bowl on high power until shortening is melted, about 2 minutes. Stir until smooth.
Working one at a time, use a toothpick to dip balls in the chocolate, rolling around to coat all sides, then return to lined baking sheet.
Let the coated truffles firm up for a few seconds before decorating with icing, sprinkles or candies to avoid the toppings from dripping off. If it hardens too long, the toppings won’t stick. Refrigerate until ready to serve.
